Recipe courtesy of Heather Baird
Recipe courtesy of Heather Baird
Watch how to make this recipe.
Batman Cupcakes
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- Level: Intermediate
- Total: 2 hr 30 min (includes cooling and chilling times)
- Active: 50 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 451
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 63 g
- Protein
- 3 g
- Cholesterol
- 57 mg
- Sodium
- 110 mg
Grab your cape and get ready for dark chocolate cupcakes as legendary as the Dark Knight himself. These fun Batman-themed cupcakes are topped with the iconic Bat-Symbol and are made using the trendy flat-top frosting technique. Simply frost the cupcakes, flip them over onto parchment paper and let them chill briefly. Meanwhile, trace our Batman Cupcakes Bat-Symbol Template onto parchment paper and cut it out. When you turn the cupcakes right-side up, the buttercream transforms into a smooth base that’s ideal to showcase the Bat-Symbol.
- Level: Intermediate
- Total: 2 hr 30 min (includes cooling and chilling times)
- Active: 50 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 451
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 63 g
- Protein
- 3 g
- Cholesterol
- 57 mg
- Sodium
- 110 mg
Ingredients
Cupcakes:
Buttercream Frosting:
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Directions
Special equipment:
12 cupcake liners; a large closed star piping tip, such as Ateco 856; 1 printable Batman Cupcakes Bat-Symbol Template; a piping bag; a kitchen-dedicated X-Acto knife; a small offset spatula- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Cream the butter in a stand mixer fitted with a paddle attachment on medium speed. Gradually add the granulated sugar and beat until the butter is well incorporated, about 2 minutes. Add the whole egg and yolk one at a time, mixing well after each addition. Mix in the vanilla extract. Add half of the dry ingredients; mix on low until just combined. Mix in the buttermilk. Scrape down the sides of the bowl, add the remaining dry ingredients and mix until just combined. Beat in the chocolate until well combined. Scrape down the bowl; mix again briefly to make sure all of the ingredients are incorporated. Divide the batter among the paper liners (use a standard trigger ice cream scoop for uniform portions).
- Bake until the cupcake tops are dry and a knife inserted into their centers comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream frosting: Beat the confectioners’ sugar and butter in a stand mixer fitted with the paddle attachment on low until combined. Add the milk and vanilla; mix until smooth. Scrape down the sides of the bowl and mix again briefly. Add the neon yellow gel food color and mix to a bright, consistent yellow hue.
- Remove 1/4 cup of the yellow frosting to a small bowl, add the black gel food color to the small bowl and mix to a consistent black hue. Cover the black frosting with a damp paper towel to keep it from drying out and set aside.
- Transfer the remaining yellow frosting to a piping bag fitted with a large closed star tip. Line a baking sheet with parchment paper. Place the sprinkles in a large bowl. Working one at a time, pipe a swirl of frosting in the center of a cupcake, leaving some of the cupcake visible around the edges. Hold the cupcake upright over the bowl of sprinkles with one hand while gently pressing sprinkles into the bottom edge of the cupcake frosting with the other hand. Allow the excess sprinkles to fall back into the bowl. Gently shake the cupcake to remove any loose sprinkles. Immediately turn the cupcake upside down and press onto the parchment on the baking sheet to flatten the frosting. Repeat with the remaining yellow frosting, cupcakes and sprinkles. Refrigerate the cupcakes on the baking sheet for 30 minutes to 1 hour.
- Meanwhile, print out the Batman Cupcakes Bat-Symbol Template at 100% size. Lay a cutting mat or board on a work surface. Lay the template on the cutting mat, place a sheet of parchment on top and secure the edges with tape. Use a kitchen-dedicated X-Acto knife to trace around the Bat-Symbol images; discard the center cut-outs. Cut the symbol templates into rectangles to use on the cupcakes (see Cook’s Note).
- Gently peel the cupcakes from the baking sheet and turn them right-side up. Center one parchment Bat-Symbol template on a cupcake. Pick up a scant 1/2 tablespoon black frosting on the end of an offset spatula. Hold the template steady with your fingers as you spread the frosting over the template in one even swipe. Peel away the template to reveal the symbol design. Repeat with the remaining cupcakes. Allow the cupcakes to come to room temperature before serving.
Cook’s Note
A single stencil can be re-used by wiping the frosting away using a dry paper towel. Carefully wipe both sides of the template to make sure all the frosting residue is removed before stenciling a second time.
